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Volume : VI, Issue : XI, December - 2016 PREPARATION AND SENSORY EVALUATION OF BAEL FRUIT POWDER MILK SHAKE Vikas B. Tagad, Akshaya K. Sahoo and Uday. S. Annapure DOI : 10.9780/22307850, By : Laxmi Book Publication Abstract : The present investigation was undertaken with the object of studying the standard procedure of preparation of milk shake from buffalo milk blended with bael fruit powder and studied for its acceptability. Keywords : Article : Cite This Article : Vikas B. Tagad, Akshaya K. Sahoo and Uday. S. Annapure(2016). PREPARATION AND SENSORY EVALUATION OF BAEL FRUIT POWDER MILK SHAKE. Indian Streams Research Journal, Vol. VI, Issue. XI, DOI : 10.9780/22307850, http://isrj.org/UploadedData/9926.pdf References : - Dabhade, R. S. and Khedkar, D.M. (1980) Studies on drying and dehydration of Mango powder (Amchur). Part IV. Drying and dehydration of Mangoes pieces. Indian food packer, May-june: 35-42.
- Gupta, S.A. (1999). Sensory Evaluation in Food Industry, Indian dairyman 28(7):293-395.
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